From Chef Zakir’s kitchenArchive
While most of us are still enjoying our beef and mutton from Eidul Azha, there are some who resolutely turn up their nose or desire a complete change of taste. Here, Chef Zakir brings a beef entree as well as a fish dish to please all palates. The meal can be rounded off with a steaming cup of Kashmiri chai, as autumn nights begin to get chilly.
Mexican beef chilli sauce
Butter 2 tbsp
Oil 2 tbsp
Red chilli powder 1 tsp
Onion 2 pieces
Garlic 3-4 cloves
Ginger 1 piece
Beef stock 1 cup
Tomato paste 2 tbsp
Lemon Juice 1 tbsp
Honey 1 tbsp
Blanched tomatoes 2 pieces
Green chillies 2-3
Salt to taste
Black pepper ¼ tsp
Beef undercut slice 1/2kg
Heat the pan with oil and butter.
Add ginger and garlic in it, as soon the colour of ginger and garlic changes, add onions.
When onion appears dull, add red chilli powder and stir for a minute.
Add beef undercut slices and cook till the meat tenderises.
Now add tomatoes, tomato paste, honey, lemon juice and a cup of beef stock. Cover the lid and let it cook for 8-10mins.
Add capsicum, coriander leaves, green chillies, salt & black pepper to fry.
Delicious Mexican beef chilli sauce is ready.
Surmai fish steak with chilli Sauce
Surmai fish slice 2 pieces
Lemon 1 piece
Black pepper ½ tsp
White pepper ½ tsp
Soya sauce 2 tbsp
Oil 2 tbsp Salt to taste
Lemon 1 piece
Blanched tomato 3 pieces
Coriander few leaves
Lemon zest ½ piece
Green chilli 4-5
Chilli powder 1 tsp
Black pepper 1/4 tsp
Turmeric powder ½ tsp
Cumin ½ tsp
Ginger garlic paste 2 tbsp
Oil 3 tbsp Salt to taste
Marinate fish with lemon juice, salt, black pepper, white pepper and soya sauce.
Heat grill pan and grill fish from both sides.
Blend the blanched tomatoes in a blender and add in chopped green chillies.
Heat oil and add ginger garlic paste. When the fluid comes to boil, add four to five green chillies, lemon zest and tomato paste. Also, add turmeric powder, red chilli powder, cumin, black pepper, salt and water. Lower the heat.
Stir it till the sauce turns into paste.
Place fish in a platter and pour the paste over it Kashmiri tea
Green cardamom 5-6
Green tea 2 tbsp
Almonds 10 grams
Milk ½ litres
Water 2 cups
Soda — a pinch
Jasmine flower 1tsp
Kashmiri tea colour (few drops)
In a pan add two cups of water, soda and green tea. Let it cook till half the amount of water is left.
Filter the water and place it aside Boil milk in another pan and add the filtered tea in it. Let the milk cook on low heat.
In the end, add few drops of colour. When the milk turns pink, add pistachio and almonds and let it cook for another three to four minutes.
Add sugar or salt in the tea and serve it to your guests.
Saib ka meetha
Green apples 4
Lemon juice 1 cup
Water 1 liter
Sugar ½ kg
Water ½ litre Rose water 2 tbsp
Take four apples and cut them off from up and down. With a fork, poke holes in the apples.
In a litre of water, add one cup of lemon juice and dip apples for 20–25 minutes. After that, wash the apples with tap water.
Dry the apples with a tissue / cloth. In a pan add water, sugar and rose water.
When the sugar granules disappear, add apples to it, and let it cook for 20-25 minutes on low flame To soften it, flip sides and let each side cook for 20-25 minutes.
Serve it in a platter and pour some hot syrup over it.
Published in Dawn, Sunday Magazine October 11th , 2015
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